Country Living
Country Living, Country Skills
Country People

KountryLife.com - A Country Living Resource and Community
Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

Channels
Gardening
Livestock
The Kitchen
Machinery
Tools

Photographs
Photo Gallery
Vintage Photos
Special Collections

Fun
Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Pictures
Tractor Parts
Tractor Manuals

Miscellaneous
Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

  
Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

How to make hard cider(?)
[Return to Topics]

C. Kirk    Posted 01-04-2004 at 16:59:58       [Reply]  [Send Email]
Hello!

Just found this site, and had a ball reading some of the posts. Then I realized that I had a question that you folks might be able to help me with. I'd like to make hard cider. How do I go about it? I've tried just letting it "sit", in a container with a trap, but I get some really evil smelling, nasty tasting stuff that I'd rather not drink. What am I doing wrong? Any help would be appreciated.

Thanks to all!!!

Chris


Kevin Cole    Posted 10-04-2004 at 14:44:48       [Reply]  [Send Email]
It's easy. Buy a package of champagne yeast and pour it into a clean 8oz glass of your cider (be sure it has no preservatives in it, pasturization is OK). Put foil over the top and let it sit for a couple hours until it starts foaming. Pour it into a gallon of your cider and put on an airlock. Store it in a warm dark place and it should start to foam overnight but may take a couple days. If nothing happens in 2 days there is something wrong with your cider (like an unlisted preservative!). If you are making more, you can next pour the 1 gallon into 5 gallons and so on. With storebought cider it will come up to about 4% alc. in a couple weeks and should be poured into a secondary fermentor and let sit for a couple months. After 2 months it should be pretty "dry" and ready to bottle. If you want sparkling cider, add a tsp. of sugar to each bottle and cap them and store at about 55 for another couple months. They can be consumed at any time but get a bit fizzier and better with age to a couple years. If you want apple wine, just bottle with no sugar.

things that can go wrong:
If the pH is too high, it can easily get infected with bacteria and go bad. 1 tsp per gallon of acid blende can fix this.

Stuck fermentation is usually from no yeast nutrient, too much sugar, or too little patience in growing the initial yeast population.

Be sure to keep the fermenting cider in a cool dark place!

If you want a stronger cider (or wine) you should add about 1 lb sugar per gallon to get alcohol to the 12% range. Also, tannin (1/4 tsp/gallon) and acid blende (1.5 tsp/gallon) and yeast nutrient (1 tsp/gallon) may help with flavor and fermentation.


kevin cole    Posted 10-04-2004 at 09:55:41       [Reply]  [Send Email]
It's easy. Buy a package of champagne yeast and pour it into a clean 8oz glass of your cider (be sure it has no preservatives in it, pasturization is OK). Put foil over the top and let it sit for a couple hours until it starts foaming. Pour it into a gallon of your cider and put on an airlock. Store it in a warm dark place and it should start to foam overnight but may take a couple days. If nothing happens in 2 days there is something wrong with your cider (like an unlisted preservative!). If you are making more, you can next pour the 1 gallon into 5 gallons and so on. With storebought cider it will come up to about 4% alc. in a couple weeks and should be poured into a secondary fermentor and let sit for a couple months. After 2 months it should be pretty "dry" and ready to bottle. If you want sparkling cider, add a tsp. of sugar to each bottle and cap them and store at about 55 for another couple months. They can be consumed at any time but get a bit fizzier and better with age to a couple years. If you want apple wine, just bottle with no sugar.

things that can go wrong:
If the pH is too high, it can easily get infected with bacteria and go bad. 1 tsp per gallon of acid blende can fix this.

Stuck fermentation is usually from no yeast nutrient, too much sugar, or too little patience in growing the initial yeast population.

Be sure to keep the fermenting cider in a cool dark place!

If you want a stronger cider (or wine) you should add about 1 lb sugar per gallon to get alcohol to the 12% range. Also, tannin (1/4 tsp/gallon) and acid blende (1.5 tsp/gallon) and yeast nutrient (1 tsp/gallon) may help with flavor and fermentation.


SY    Posted 01-04-2004 at 17:27:24       [Reply]  [No Email]
You have to keep the barrel filled to overflowing at the bung hole until it stops fermenting. If air gets in there you have a barrel of vinegar.

When it stops fermenting bung it up and wait 3 months or longer it should be ready.

After you open it you should" rack it off," put it in gallon jugs and cap it tight. If air gets in you'll have vinegar. Also use a new barrel every year, using the old barrel is another way to make vinegar. Good luck.


oleblu    Posted 01-04-2004 at 18:01:05       [Reply]  [Send Email]
SY, so how can I do it if I buy it in gallon jugs at the store? Or can I??? That stuff is nothing more than apple juice. oleblu


Ron,Ar    Posted 01-04-2004 at 18:21:33       [Reply]  [No Email]
Try this link, it will give you some ideas maybe.If you never tried anything like this, listen to what everyone says, KEEP EVERYTHING THAT TOUCHES THE JUICE CLEAN & SANITIZED. There are bacteria in even the air that will infect the mix and all you will have is vinegar. I once dumped out the prettiest cherry wine I ever saw because it had a wild yeast in it. Five gallons of it. There are many good sites on the net that give good instructions on cider, wine, and beer making. Be advised, there are some states in which homebrewing is illegal.


bill b va    Posted 01-04-2004 at 18:14:06       [Reply]  [No Email]

the stuff you buy at the store has been treated to prevent fermenting and turning hard ......your tax dollars at work.


Red Dave    Posted 01-05-2004 at 06:04:19       [Reply]  [No Email]
It's been pasturized to keep people from getting sick on it. You can still buy unpasturized, but you have to know where to look for it.

Everything is a government plot? How sad.


[Return to Topics]



[Home] [Search]

Copyright © 1999-2013 KountryLife.com
All Rights Reserved
A Country Living Resource and Community